Cheese Cultures

The bacteria used in cheesemaking are divided into two main groups: mesophilic and thermophilic. Mesophilic bacteria grow best at lower temperatures than thermophilic bacteria. Mesophilic culture blends are used primarily for American-style and specialty cheeses (ie: cheddar, brie, etc.) while thermophilc cultures are frequently used in Italian-style cheeses such as parmesan, etc.

Mesophilic bacteria are further divided into two groups: Lactic Acid Starter bacteria (including Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris), which are primarily used for producing lactic acid, and Aroma Producing bacteria (including Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteriodes subsp. cremoris), which are primarily used for producing CO2 gas and flavor. Many culture blends contain a mixture of these two types of mesophilic bacteria. Mesophilic cultures grow at 50-108° F, with an optimum range between 77-86° F.

Thermophilc cultures are frequently used in Italian-style cheeses such as parmesan, etc. Thermophilic lactic acid starter cultures prefer warmer temperatures (when compared with mesophilic cultures), with a temperature growth range between 68-125° F. Optimum growth and flavor production range will vary for each individual culture or culture blend.

Often referred to as the "farmhouse culture," the MA 4000 series is a very versatile mesophilic culture blend used especially in soft ripened or unripened specialty cheeses; may also be used for semi-hard cheeses such as farmhouse cheddar.